Seed bread is such a full flavored, hearty, high protein bread with no dairy, carbs, nuts, sugars or grains. I love it toasted with olive oil and salt, then avocado or raw tahini on top! It’s even a winner for kids’ breakfast with hot tea on a cool morning, yummy….or when you’ve been on an anti-fungal diet for months and you’ve just had too much salad for too long and need something a little more grounding. Here’s my recipe:

Seed Bread (grain and nut free)

  • 1 3/4 cup sunflower seed meal or almond flour
  • 6 tbsp sunflower seeds
  • 6 tbsp pumpkin seeds
  • 4 tbsp chia seeds
  • 3 tbsp flax seeds
  • 2 tbsp coconut flour
  • 1 1/2 tsp baking soda
  • 3 eggs (for egg-less version, add 3 more tsp of flax seeds into your seed flour mix and 3 more tsp of water)
  • 3/4 cup seed or coconut milk
  • 1/4 cup olive or avocado oil
  • 1/2 tsp vanilla stevia or sweetener of choice
  • 1 tbsp cider vinegar
  • 1/2 teaspoon salt

Preheat the oven to 325°F

  1. Mix the pumpkin, sunflower, flax, and chia seeds in a bowl; set aside 3 tablespoons.
  2. Grind the remaining seeds in a blender or Vitamix, about one cup at a time until flour-like. Don’t over blend or it will start to turn into nut butter.
  3. Add coconut flour, baking soda and seed meal into a mixing bowl and stir well.
  4. Add the eggs, seed milk, olive oil, stevia, vinegar and salt in separate bowl until well combined and then add to dry ingredients.
  5. Allow the batter to rest for about 5 minutes to ensure the moisture is absorbed by the coconut flour.
  6. Line an  8” x 4” loaf pan with parchment paper or coat well with olive oil.
  7. Pour the mixture into the pan and smooth it out with a spatula, then sprinkle with the reserved mixed seeds.
  8. Bake for 55 – 60 minutes, or until the bread is slightly brown along the edges and a metal skewer or knife inserted in the center comes out clean. You can bake it longer if you like a more crisp version. Sometimes this bread has a green tint to it which is totally normal.
*//Collaspe Menu